Shrimp Pad Thai

I saw this on an episode of Cooking Thin with Kathleen Daelemans. It looked so easy and so yummy. I haven't tried it yet, but will soon.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 8  ounces  rice noodles
• 1⁄3 cup lime juice
• 1⁄3 cup water
• 3  tablespoons fish sauce
• 3  tablespoons sugar
• 1  tablespoon rice vinegar
• 1⁄2 teaspoon cayenne pepper
• 2  teaspoons  peanut oil
• 1  tablespoon  cooking oil
• 2  cloves garlic, minced
• 1  shallot, minced
• 1⁄2 lb  peeled and deveined shrimp, cut into small pieces
• 2  eggs, lightly beaten
• 1⁄4 cup roasted unsalted peanuts, roughly chopped (I wouldn't add these)
• 4  cups bean sprouts
• 1  cup  thinly sliced scallion (or 2 small bunches)
• 1  cup  loosley packed cilantro leaf

Directions

1. Cover noodles with boiling water.
2. Soak 20 minutes until soft but not fully"cooked".
3. Set aside In small bowl wisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and peanut oil.
4. Set aside.
5. Add cooking oil, garlic, shallots, and shrimp to non-stick skillet.
6. Turn to medium/high heat and cook until shrimp is mostly pink (about 3-4 minutes).
7. Add eggs, stir and scramble until just moist.
8. Add noodles, fish sauce mixture, peanuts, sprouts and scallions.
9. Toss until noodles are evenly coated.
10. Add the cilantro.
11. Cook tossing constantly until noodles are tender and sauce has slightly thickened, about 3-4 more minutes.
12. Serve.